Ingredients
Scale
- 1/4 cup salted butter, softened
- 1 cup brown sugar
- 1/2 cup pumpkin puree (not pie filling)
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
Instructions
- Measure flour into a microwave-safe bowl. Microwave for 30 seconds at a time, stirring until it reaches 160°F.
- Pour the heated flour onto a parchment-lined cookie sheet to cool completely.
- In a separate bowl, mix the softened butter and brown sugar until well combined.
- Add pumpkin puree, cooled flour, salt, pumpkin pie spice, and powdered sugar to the bowl. Mix until a thick dough forms.
- Fold in mini chocolate chips gently to avoid overmixing.
- Enjoy immediately or chill for a firmer texture.
Notes
Make sure the flour reaches 160°F to eliminate any bacteria.
For a lighter texture, let the cookie dough chill in the refrigerator before serving.
This cookie dough can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.